Sheet Pan Greek Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Greek Chicken with Roasted Vegetables

Savor the vibrant Mediterranean flavors of tender Greek marinated chicken paired with a colorful medley of roasted vegetables. This one-pan dish is infused with lemon, garlic, and oregano, then finished with a sprinkle of tangy feta and briny Kalamata olives. It’s a light yet satisfying meal perfect for dinner.

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NUTRITION

505kcal
Protein
53.5g
Fat
19.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Cherry Tomatoes (~150g)

1 medium Red Bell Pepper (~120g)

1/2 medium Red Onion (~50g)

1 medium Zucchini (~196g)

5 Kalamata Olives (~30g)

1 oz Feta Cheese (~28g)

1 tsp Olive Oil (~5g)

1 tbsp Lemon Juice (~15g)

2 Garlic Cloves (~6g)

1 tsp Dried Oregano (~1g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and dried oregano. Season with salt and pepper to taste.

  • 3

    Place the chicken breast on a large sheet pan. Arrange the cherry tomatoes, chopped bell pepper, sliced red onion, and sliced zucchini around the chicken.

  • 4

    Drizzle the marinade evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove from oven and top with Kalamata olives and crumbled feta cheese. Let rest for a couple of minutes before serving.

Sheet Pan Greek Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Greek Chicken with Roasted Vegetables

Savor the vibrant Mediterranean flavors of tender Greek marinated chicken paired with a colorful medley of roasted vegetables. This one-pan dish is infused with lemon, garlic, and oregano, then finished with a sprinkle of tangy feta and briny Kalamata olives. It’s a light yet satisfying meal perfect for dinner.

NUTRITION

505kcal
Protein
53.5g
Fat
19.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Cherry Tomatoes (~150g)

1 medium Red Bell Pepper (~120g)

1/2 medium Red Onion (~50g)

1 medium Zucchini (~196g)

5 Kalamata Olives (~30g)

1 oz Feta Cheese (~28g)

1 tsp Olive Oil (~5g)

1 tbsp Lemon Juice (~15g)

2 Garlic Cloves (~6g)

1 tsp Dried Oregano (~1g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and dried oregano. Season with salt and pepper to taste.

  • 3

    Place the chicken breast on a large sheet pan. Arrange the cherry tomatoes, chopped bell pepper, sliced red onion, and sliced zucchini around the chicken.

  • 4

    Drizzle the marinade evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove from oven and top with Kalamata olives and crumbled feta cheese. Let rest for a couple of minutes before serving.